Artichoke Fennel And Arugula Salad Recipes

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ARTICHOKE AND FENNEL CRUDO



Artichoke and Fennel Crudo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (1 large lemon)
1 1/2 cups baby arugula
5 baby artichokes, trimmed and thinly sliced
1 bulb fennel, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup shaved Parmesan

Steps:

  • Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
  • In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

FENNEL, MUSHROOM, AND ARUGULA SALAD



Fennel, Mushroom, and Arugula Salad image

Provided by Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

2 small fennel bulbs, trimmed, cored, and sliced thin
1/2 pound mushrooms, brushed
2 cups arugula
1/2 pound baby artichokes trimmed and quartered
1 lemon, sliced thin
Extra-virgin olive oil
1/4 cup fresh lemon juice
Coarse salt and pepper
Fresh parmesan curls, to garnish

Steps:

  • In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.

ARTICHOKE ARUGULA SALAD



Artichoke Arugula Salad image

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 7

8 cups fresh arugula or baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dried cranberries
3/4 cup chopped pecans, toasted
4 green onions, chopped
1/2 cup reduced-fat raspberry vinaigrette
3/4 cup crumbled feta cheese

Steps:

  • In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ARTICHOKE AND FENNEL SALAD



Artichoke and Fennel Salad image

Make and share this Artichoke and Fennel Salad recipe from Food.com.

Provided by Phil Franco

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 fennel bulbs (about 2 pounds)
2 (14 ounce) cans artichoke hearts, drained and quartered
2 tomatoes, chopped
1/4 cup pitted brine-cured black olives
1 ounce about 3 flat anchovy fillet, drained, minced
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme, crumbled
pepper

Steps:

  • Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
  • Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
  • bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
  • Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
  • garnish the salad with the reserved fennel tops.
  • Serves 6.

Nutrition Facts : Calories 188.7, Fat 9.9, SaturatedFat 1.4, Cholesterol 4, Sodium 654.1, Carbohydrate 22.6, Fiber 10.1, Sugar 2.5, Protein 7.3

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